Dessert: Rhubarb-Pistachio Bundt Cake With Rose Glaze

Recipe by /contributors/caren-rothman Pretty layers of blushing rhubarb and a subtle rose glaze make this cake perfect for serving with a cup of tea—or on any special occasion.

This recipe includes superfoods such as:

Lemon

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
2 1/4 cups granulated sugar
1/2 teaspoon finely grated lemon zest
5 large eggs, room temperature
2 teaspoons rose water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plain yogurt
3/4 cup plus 2 tablespoons raw pistachios, toasted and chopped
8 ounces rhubarb (2-3 stalks), trimmed

Instructions

Preheat oven to 350 °F. Butter and flour Bundt pan, tapping out excess flour.
Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50 –60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.

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